RU2590782C1 - Mayonnaise - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil branch of food industry. Mayonnaise contains sunflower oil, acetic acid, sugar, table salt, preserving agents, dye and mustard seed powder. Mayonnaise additionally contains a mixture based on blend of egg yolks and hydrocolloids which includes fermented egg yolk, dry chicken egg yolk and, optionally, liquid chicken egg yolk and dietary yolk. All components are taken in following ratio, wt%: sunflower oil 50.5-87.0, mustard seed powder 0.05-1.0, edible acetic acid 0.05-1.5, sugar 0.5-5.5, culinary salt - 0.05-1.7, preserving agent - 0.2, colouring agent - 0.01, mixture based on blended egg yolks and hydrocolloids 1-5.5, water - balance.

EFFECT: invention reduces coagulation properties, specifically, increases resistance to formation of surface taint and oil drops on surface, increases water solubility, membranotropic properties, thermodynamic stability and protective capacity of absorption film, improves organoleptic properties of mayonnaise.

6 cl, 8 tbl, 3 ex

Description

The invention relates to the oil and fat industry of the food industry, and in particular to the composition of mayonnaise.

The prior art composition of mayonnaise (see RF patent RU2424735), containing the following components, wt. %:

refined deodorized vegetable oil 35.0-70.0 high oleic sunflower oil 1.0-5.0 egg yolk powder 0.1-3.0 quail egg powder 0.1-5.0 sugar 0.01-2.0 table salt 0.7-1.5 mustard powder 0.06-1.5 a mixture of 40% milk and 40% acetic acids in a ratio of 1: 3 0.2-0.8 stabilization system stabilization 0.5-5.0 decoction of dried pine buds 1.0-6.0 water rest

The prior art composition of mayonnaise (see RF patent RU2531238), containing the following components, wt. %:

refined deodorized vegetable oil 40-60 unrefined extra virgin olive oil 5-20 protein powder and / or egg yolk 2.0-9.0 sugar 1.5-3.0 table salt 0.8-1.5 acetic acid 80% 0.5-1.8 mustard oil 0.05-0.2 water rest

The prior art composition of mayonnaise (see RF patent RU2409988), containing the following components, wt. %:

refined deodorized vegetable oil 30-70 fermented egg melange from chicken and / or quail eggs 0.8-0.5 granulated sugar 1.0-3.5 table salt 0.7-1.5 stabilizer 0.05-3.5 acidity regulators 0.1-0.5 preservative no more than 0.1 antioxidant 0.005-0.1 “Mustard” flavor or mustard powder 0.001-0.3 water rest

These mayonnaise compositions do not provide sufficiently pronounced organoleptic properties.

The prior art composition of mayonnaise (see RF patent RU2379974 - the closest analogue), including the following components, wt. %: refined deodorized sunflower oil 20.0-64.0, goat milk sterilized 1.0-5.0, egg yolk powder 0.5-1.5, granulated sugar 1.0-3.5, salt 1.3 -1.5, starch 0.0-2.0, acetic acid 0.25-0.5, citric acid 0.1-0.3, stabilizers (guar and xanthan gum) 0.1-0.4, sorbate potassium 0.05, sodium benzoate 0.05, β-carotene 0.02, water the rest. Through the use of goat milk in a known composition provides an increase in the stability of the fat emulsion under mechanical stresses, when changing temperature conditions throughout the entire shelf life of the product. However, the closest analogue does not sufficiently possess the required technological characteristics, such as coagulation properties, water solubility, membranotropy, thermodynamic stability and protective ability of the absorption film.

The objective of the claimed invention is to eliminate the disadvantages of analogues and the creation of mayonnaise composition with improved taste and quality.

The technical result of the invention is to reduce the coagulation properties and hydrolytic degradation of mayonnaise, increase water solubility, membranotropy, thermodynamic stability and protective ability of the absorption film and improve the organoleptic properties of the product during the entire period of use by the consumer.

The specified technical result is achieved in the claimed invention due to the fact that mayonnaise contains sunflower oil, edible acetic acid, sugar, table salt, preservative and dye, characterized in that it additionally contains mustard seed powder and a mixture based on a blend of egg yolks and hydrocolloids in the following ratio of components, wt. %:

sunflower oil 50.5-87.0 mustard seed powder 0.05-1.0 food acetic acid 0.05-1.5 sugar 0.5-5.5 table salt 0.05-1.7 preservative up to 0.2 dye up to 0.01 a mixture based on a blend of egg yolks and hydrocolloids 1-5.5 water rest

In addition, the specified technical result is achieved in private embodiments of the invention due to the fact that:

- a mixture based on a blend of egg yolks and hydrocolloids contains fermented egg yolk, dry chicken yolk and, optionally, liquid liquid yolk and dietary yolk;

- a mixture based on a blend of egg yolks and hydrocolloids contains hydrocolloids: xanthan gum, guar gum and, optionally, a modified polysaccharide and pectin;

- a mixture based on a blend of egg yolks and hydrocolloids contains at least one technological additive selected from the group: dry glucose syrup, silicon dioxide, sodium chloride, maltodextrin;

- a mixture based on a blend of egg yolks and hydrocolloids includes the following components, wt. %:

dry egg yolk 5.0-48.0 liquid chicken yolk 0-5.0 fermented egg yolk 50.0-90.0 fat-free yolk 0-5.0 low yolk diet yolk cholesterol and carbohydrates 0-5.0 xanthan gum 1,0-20,0 guar gum 1,0-20,0 modified polysaccharide 0-0.5 pectin 0-1.0 glucose dry syrup 0-5 silica 0-5 sodium chloride 0-10 maltodextrin 0-5

- at least one component selected from the group is used as a preservative: potassium sorbate, sodium benzoate, a mixture of benzoic and sorbic acids, a preservative based on yeast extract, polyazolidinammonium ion hydrate;

- at least one component selected from the group: beta-carotene, paprika extract, chlorophyll was used as a dye.

Unlike the closest analogue, the claimed composition additionally includes powder from mustard seeds, while the composition used is a mixture based on a blend of egg yolks and hydrocolloids. Unlike analogues, these components in combination with other components of the composition in the above ratios provide an improvement in consumer and organoleptic characteristics of the product during the entire period of its use by the consumer.

Examples of the invention

Tables 1 and 2 give examples of the compositions of the claimed mayonnaise and its mixture based on a blend of egg yolks and hydrocolloids. These specific examples do not limit the scope of the claimed invention. In addition to the above compositions, a mixture based on a blend of egg yolks and hydrocolloids may include other combinations of these components.

Preparation method

The mayonnaise of the described compositions is prepared in the following way.

Bulk components (egg products, mustard powder, sugar, salt, preservatives) are sieved and weighed.

The water is purified, heated to 75-85 ° C and sent to a container for preparing the aqueous phase. A specified amount of salt, sugar and preservatives is loaded into the indicated container. The resulting solution was pasteurized at a temperature of 84-86 ° C for 5 minutes.

Refined deodorized vegetable oil is heated to 60 ° C and served in a container for the preparation of an oily suspension of the egg phase. Then, egg products, mustard powder, dye, preservatives in appropriate quantities are loaded into the container with stirring. The resulting suspension is pasteurized at a temperature of 60-62 ° C for 15 minutes.

Sugar-salt solution is loaded into the homogenizer through a heat exchanger, where it is cooled. The homogenizer is turned on at low speeds and an oil suspension is loaded into it. The homogenizer is switched to high revolutions and vegetable oil is fed into the homogenizer first with a slow and then with a high speed.

Acetic acid is then fed. After loading, the mixture is stirred at high speeds for several seconds.

The product is cooled to a temperature of 25-30 ° C and discharged.

Research results

Conducted research on the claimed composition of mayonnaise and compared its performance with the closest analogue, as well as other well-known analogues.

Coagulability

The claimed composition, as well as analog compositions, were examined for coagulability by evaluating the “staf” and “the presence of oil droplets on the surface” under natural and artificial aging conditions (see table 3), as well as by microscopy of the emulsion (see table 4).

The results of the study show that there is no noticeable thickening on the samples of the claimed composition, a staf is not formed, oil drops are not visible on the surface. Microscopy of emulsions was carried out at 5 points at different periods of time, and the enlargement of oil droplets was not detected. Such work was carried out for various combinations of flavoring and structure-forming components during product development, but it was the claimed combination that showed the best degree of anticoagulation.

This is primarily due to the fact that the emulsifying ability of the claimed combination of a blend of yolks and hydrocolloids and mustard powder has an optimal degree of emulsification, prolonged over time and contributing to the stability of the binding of fat globules in water, which prevents sedimentation and coagulation processes. The lipid-lowering activity was confirmed by indirect research tests carried out according to two methods: one for the fat content before and after the aging process and the second for the group of methods for direct comparison of taste perceptions of fat content approved by evaluators. It can be seen that both the amount of fat and its perception are reduced. This can be explained by the fact that the content of mustard powder is such that the optimal content of allyl mustard, crotonyl mustard oils and dry substances determine its important property to contribute to both increased salivation and improved digestion and digestion, as well as metabolism. This property is used both in medicine and in gastroenterology. Burning sensations, irritating effect and bitterness are leveled by other components of the prescription composition, such as yolks of various nature, giving fullness, softness, egg, and hydrocolloids in the right proportions, giving fullness, baldness, softening of the oral mucosa. As a result, the claimed composition, in contrast to analogues, provides a pronounced lipid-lowering effect with a pleasant consumer sensory sensation.

Water solubility and membranotropy

The claimed composition, as well as analog compositions were investigated for water solubility and membranotropy.

The results of the study are shown in table 5.

Membranotropy is the affinity of molecules of various substances to the membranes of cells of organic origin, associated with the mechanism of mutual dissolution of lipid substances in the hydrophobic parts of the phospholipids of the membrane and water-soluble substances in the hydrophilic "tails" of proteins, which is associated with the structure of the cell membrane and the invariance of most cell membranes of living organisms, like plant so animals.

The results show that the samples of the claimed composition have water solubility and membranotropy immediately after preparation. Unlike analogues, these properties are preserved in the aging dynamics of the product, remaining almost unchanged.

These two properties are difficult to correlate with each other and are independent, and may even seem to be opposite. However, the claimed combination of mustard powder, a blend of yolks (emulsifiers) and hydrocolloids makes this possible. The derivative structure of the emulsifier with the obligatory presence of both hydrophobic and hydrophilic parts of the molecules, each of which has an affinity for the corresponding molecules of any organic substances due to their invariance, is fundamental to ensure this property. The moisture-retaining properties of hydrocolloids and their property of stabilizing rheological parameters creates the necessary structure and fluidity of the product. The insoluble mustard powder itself, falling into the aqueous phase of the emulsion and subject to the smallest dispersion, remains there, bound by a hydrocolloid framework and a membrane of hydrophobic-hydrophilic emulsifier molecules. Namely, this leads to the fact that, firstly, the inter-solubility of the molecules is not only possible, but also high in time, and secondly, this action is prolonged by the retention of excess moisture by hydrocolloids and by maintaining the structure almost constant in viscosity and thirdly, water-soluble components are invariably and in the same proportions present in the aqueous phase of substances for a long period of time due to the high stability of the emulsion itself and a specially selected concentration of insolubility imyh own substances so that it does not exceed the limits of strength break the emulsion and does not reduce the surface tension, leaving HLB within the required values.

Thermodynamic stability

The claimed composition, as well as analog compositions were investigated for thermodynamic stability.

The results of the study are shown in table 6.

According to the results in the claimed composition there is an increase in the thermodynamic stability of the emulsion during storage and transportation. It can be seen that the properties of the mayonnaise of the claimed composition remain in most cases unchanged for a long period of time, and even increase in 20% of cases, including with respect to a period equal to the expiration date. This occurs, firstly, due to the conditional isolation of the mayonnaise mass from the environment in various formats of packaging materials. A small fluctuation takes place, but it remains within constant values regardless of the material of the packaging tool itself, which indicates the equilibrium of the system, including thermodynamic. And secondly, this is due to the stability of the emulsion itself of the claimed composition and its selected ingredient constituents, ensuring an optimal energy exchange of the system with the surrounding substance.

The protective ability of the adsorption film

The claimed composition, as well as analog compositions were investigated for the protective ability of the adsorption film.

The results of the study are shown in table 7.

In the sample of the claimed composition, compared with analogues, there is a noticeable increase in the protective ability on the surface of the mayonnaise when it is open after opening the packaging and storage during the period of use (usually it is no more than 14 days). This is ensured by the selected ratio of components, namely the concentration of the oil phase, “emulsified” by a mixture of yolks in the aqueous phase with the presence of dispersed particles of mustard powder in it, creating a specific surface-active tension at the interface and forming an adsorption film. This film is delimiting and protects against negative external factors (air, molecules of foreign substances, condensation of water, etc.) from breathability, primary and / or reprecipitation of substances, color changes through oxidation or “wind-up”.

Hydrolytic destruction

The claimed composition, as well as analog compositions were investigated for hydrolytic degradation.

The results of the study are shown in table 8.

According to the results in the claimed composition, in contrast to analogues, there is a decrease in the hydrolytic destruction of mayonnaise during the storage period and shelf life. This is explained by the fact that the sum of the qualitative changes that occur in the emulsion when exposed to water is reduced due to the partial hydrophilicity of the yolk emulsifier molecules in combination with the optimal water absorption of the hydrocolloid system, which, in turn, reduces the contact between water and the aqueous phase of the mayonnaise emulsion, which are the corresponding chemical reactions leading to the destruction of the emulsion.

Thus, the claimed composition of mayonnaise provides improved physico-chemical and organoleptic properties compared to analogues, which is confirmed by research results.

Claims (6)

1. Mayonnaise containing sunflower oil, edible acid, sugar, table salt, preservatives, dye and mustard seed powder, characterized in that it additionally contains a mixture based on a blend of egg yolks and hydrocolloids, including fermented egg yolk, chicken yolk dry and, optionally, liquid yolk of chicken eggs and dietary yolk in the following ratio of components, wt. %:
sunflower oil 50.5-87.0 mustard seed powder 0.05-1.0 food acetic acid 0.05-1.5 sugar 0.5-5.5 table salt 0.05-1.7 preservative up to 0.2 dye up to 0.01 a mixture based on a blend of egg yolks and hydrocolloids 1-5.5 water rest 2. Mayonnaise according to claim 1, characterized in that the mixture based on a blend of egg yolks and hydrocolloids contains hydrocolloids: xanthan gum, guar gum and, optionally, a modified polysaccharide and pectin. 3. Mayonnaise according to claim 1, characterized in that the mixture based on a blend of egg yolks and hydrocolloids contains at least one technological additive selected from the group: dry glucose syrup, silicon dioxide, sodium chloride, maltodextrin. 4. Mayonnaise under item 2 or 3, characterized in that the mixture based on a blend of egg yolks and hydrocolloids includes the following components, wt. %:
dry egg yolk 5.0-48.0 liquid chicken yolk 0-5.0 fermented egg yolk 50.0-90.0 fat-free yolk 0-5.0 low yolk diet yolk cholesterol and carbohydrates 0-5.0 xanthan gum 1,0-20,0 guar gum 1,0-20,0 modified polysaccharide 0-0.5 pectin 0-1.0 glucose dry syrup 0-5 silica 0-5 sodium chloride 0-10 maltodextrin 0-5 5. Mayonnaise according to claim 1, in which at least one component selected from the group is used as a preservative: potassium sorbate, sodium benzoate, a mixture of benzoic and sorbic acids, a preservative based on yeast extract, polyazolidinammonium ion hydrate. 6. Mayonnaise according to claim 1, in which at least one component selected from the group is used as a dye: beta-carotene, paprika extract, chlorophyll.